How Many Tablespoons in a Cup to Mix Vigoriously Over and Over Again to Incorporate Air

Learn how to make whipped cream using four simple methods; whisking by paw, stand up mixer, blender, and nutrient processor. It only takes a few minutes to create a calorie-free and fluffy topping or filling!

Clear glass jar of homemade whipped cream

Making bootleg whipped cream is easy! Yous really only demand one ingredient, heavy cream. Whisking adds volume and that astonishing low-cal smooth texture, but it'south important to know when to cease whipping otherwise you'll terminate up with a curdled consistency. Follow my steps and you'll be a pro in no fourth dimension!

There are various tools you can use to brand this whipped cream recipe. Go minimal with hand whipping or use a faster mechanical method. It's up to you! Information technology'southward a quick topping to add to your favorite sweetness treats like a cream pie, ice cream sundaes, waffles, cakes, hot chocolate or serve with fresh fruit.

Mixing bowl and ingredients to make whipped cream

Homemade whipped cream from scratch

Hand whipping is bang-up for smaller batches, takes a picayune longer, but gives the most control.
Stand up Mixer (or hand mixer) is not bad for large batches and works quickly.
Blender yields a stable product due to its small abrupt blade and quick rotation used to add air to the cream, however, it needs to be carefully monitored.
Food processor swiftly makes a large batch. A trivial less stable over time compared to mixer and blender, only good if using correct away.

Mitt Whipping

Hand whipping cream with a whisk in a bowl

I recommend spooky the large metal bowl and whisk for at to the lowest degree 15 minutes before beating the cream by hand. This will accelerate the process because the cold utensils go along the fatty in the foam chilled, making for a light and airy product that can better concur its shape.

The procedure takes nigh four to five minutes, causes a picayune more fatigue on the body, but gives the most control of the peaks. You can actually come across the cream transform and gain volume. Take breaks as yous need to!

Stand Mixer

Making whipped cream in a stand mixer

Use the whisk attachment on your stand mixer or handheld mixer. These incorporate air very quickly into the cream. If yous'd like you tin can chill the bowl and beaters or whisk, only I find that it doesn't significantly lower the time compared to hand whipping. Use different speeds during the process to exist certain it doesn't get over whipped.

I like to start with a medium-low speed to fully mix in the confectioners' sugar and vanilla only to get the mixture foamy. Ramp up the speed to medium-high until soft peaks form. Lower the speed slightly to create medium or stiff peaks. This is the critical indicate where information technology can get curdled in seconds if not advisedly watched and gradually whipped.

Blender

Making whipped cream in a blender

The sharp and quick blades of a countertop blender can make whipped foam in under 30 seconds! My Vitamix has a variable speed setting from high to low. Commencement with the lowest speed to comprise the ingredients together and begin to thicken the cream. Turn to the highest setting to speedily add in air. It only takes 10 to 20 seconds, depending on the desired consistency. Blend in short 5-second intervals as it thickens apace!

Food processor

Making whipped cream in a food processor

The broad basin and large blade of the food processor can aerate the cream in less than one minute. I use my eight loving cup nutrient processor to brand the whipped cream which has plenty of volume for doubling in size. It takes about thirty seconds using the "high" setting to thicken the cream, then merely a few additional seconds for more than firm peaks. I institute in my testing that this method is best if using the foam the same solar day. It doesn't hold its structure well the next twenty-four hours.

What is the difference between heavy foam and whipping cream?

Heavy cream (or heavy whipping cream) has not less than 36% milkfat. Whipping cream (or light whipping cream) is at least xxx% milkfat, but less than 36% milkfat. I tested both and there is a noticeable difference in taste and texture.

Heavy foam is much richer due to the additional fat, it too aerates faster and holds its shape better for a longer flow of time. Whipping cream works well equally a lighter topping for water ice cream and shakes. If you want a creamier and more than sturdy filling, apply heavy whipped cream.

Can y'all use unlike sweeteners?

You can substitute granulated saccharide for powdered sugar. When testing I noticed the granules made the foam whip quicker. They act like tiny rocks inside the foam that aid create air pockets until they dissolve over time. Since the crystals are larger, you may taste footling crunchy pockets of sugar.

Powdered sugar gives an even sweet because it's finely ground. It's perceived as slightly less sweet because in that location aren't granules that take to deliquesce in the rima oris. Honey or maple syrup tin also be used, although I recommend using half the corporeality of liquid sweetener. They contain water and need a longer whipping time, simply the cease result doesn't take the best stability.

Compilation of four photos showing the different types of whipped cream peaks

How do you lot know when the whipped foam is done?

Soft plop: Looks like slightly melted ice cream. Lift the whisk out of the bowl and cream barely clings to it. But starting to see trails of foam when whipping that doesn't dissolve right away. Not set!
Soft peaks: Looks like stirred yogurt and it doesn't hold a prominent shape. Cream clings to the whisk, but the acme falls over. In the basin, the trails of cream stay floating on top. Use for a delicate, super silky, and scoopable topping to eat correct away.
Medium peaks: Looks similar cool whip or soft-serve ice cream. Elevator the whisk and the foam firmly clings on, plow over and the peak will concord simply take a tip that slightly falls over. In the bowl, the trails volition exist noticeably stiffer and the foam fluffier. Used for most applications like cake layers, frosting, pie toppings, fillings in cream puffs or profiteroles.
Stiff peaks: Looks similar shaving cream. Lift the whisk and the foam is completely stiff, plow over and it holds its elevation. The cream will have a definitive ripple when whipped. It will outset to become more slightly grainy in appearance and feel like if you lot mixed it once more it would clump. Used equally a stronger filling for cakes, layered desserts like trifles, topping for pies, folding into other ingredients like no-bake cheesecakes.
Over whipped cream: Looks like shaving cream, but with noticeable lumps. The smoothness is lost and the more you mix the more than bumpy information technology gets.

Gelatine stabilizer in a small clear jar

Is there a way to stabilize the whipped foam?

You tin can use a small amount of melted gelatin to help stabilize whipped cream. I use ½ teaspoon gelatin per 1 cup of heavy foam. I tested ane teaspoon of gelatin, only you lose that smooth melt-power and the gelatin leaves a film in your mouth.

When the warm gelatin is dissolved in the cream it eventually solidifies as information technology cools downward, keeping the pockets from collapsing and losing volume. It also keeps the cream from weeping (fat separating from the water). Stabilized whipped cream lasts for ii to iii days. It's great for layered cakes or frostings for cupcakes and gives more insurance when transporting a dessert.

How much whipped foam will heavy foam brand?

Incorporating air into the cream approximately doubles the book. Therefore, if you demand 2 cups of whipped cream, start with 1 cup of heavy foam. To dollop on a dessert, program for 2 tablespoons per serving. For cupcakes use nigh ¼ to ⅓ cup of whipped foam. Follow recipe suggestions for larger pies, cakes, and desserts.

Fun ways to use whipped cream

Strawberry shortcake
Cream puffs and profiteroles
Pumpkin pie or apple crisp
Pancakes and waffles

Cupcake with whipped cream and colorful sprinkles on top

What happens when you over whip the cream?

When air is vigorously whipped into the chilled cream, the cold fat helps to trap the air bubbles and creates a thick stable foam. If yous add besides much agitation the fat joins together into larger clumps, giving a grainy consistency. You cannot smoothen out the whipped cream at this signal. If you keep mixing, eventually you'll create churned butter as the liquid buttermilk separates from the fatty.

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Whipped Cream

▢ ane cup heavy cream, or heavy whipping cream, common cold
▢ ¼ cup powdered carbohydrate
▢ ½ teaspoon pure vanilla extract

Stabilized Whipped Foam

▢ 1 ½ tablespoons common cold water
▢ ½ teaspoon unflavored gelatin, powdered
▢ i loving cup heavy cream, or heavy whipping cream, cold
▢ ¼ cup powdered sugar
▢ ½ teaspoon pure vanilla extract

Hand Mixed Whipped Cream

Refrigerate a large metallic basin and whisk for 15 minutes before making the whipped cream.
Add the heavy cream, powdered sugar, and vanilla to the chilled basin.
Slightly tilt the bowl and vigorously whisk until the desired peak stiffness is reached. For soft peaks most 4 minutes, for medium peaks five minutes, and stiff peaks 5 ½ minutes.

Stand up/Hand Mixer Whipped Cream

In a stand mixer fitted with the whisk attachment, add heavy foam, powdered sugar, and vanilla to the bowl. Alternatively, if using a manus mixer use the whisk or beaters attachment and a large bowl, whipping times may vary.
Whip the mixture on medium-low speed (setting 4), until the foam is frothy with bubbles on the surface, ane minute.
Increase the speed to medium-loftier (setting eight), and whip until a fluffy and smooth consistency is reached, about one to 2 minutes for soft peaks. Stop at this point, or go along to whip in five-second intervals until medium or stiff peaks form. Be careful, the consistency will change apace.

Blender Whipped Cream

Add heavy cream, powdered saccharide, and vanilla to the blender.
Process on the everyman setting (variable speed 1 on a Vitamix) for x seconds.
Immediately increase the speed to the highest setting (variable speed 10 on a vitamix) and process until thickened, about 10 seconds. Immediately cease and check the stiffness, gently stir. This should make soft peaks. If needed, process for 5 more seconds. End at this point or continue to blend for 5-seconds for medium peaks and 10 additional seconds for stiff peaks.

Nutrient Processor Whipped Cream

Add heavy cream, powdered sugar, and vanilla to the food processor.
Process on high speed for 30 seconds, immediately stop to cheque the stiffness. This should give soft peaks. Cease here or continue processing for 5 seconds for medium peaks, 10 additional seconds for strong peaks.

Stabilized Whipped Cream

Add water to a microwave-safety bowl and sprinkle gelatin on acme. Let the mixture correspond 5 minutes, it volition harden.
Microwave the gelatin mixture on loftier power in five-2nd increments until the gelatin dissolves, about 15 seconds total. Stir and allow to slightly cool, merely not harden before adding to the cream. If the gelatin solidifies, microwave for 5 seconds.
In a stand mixer fitted with the whisk attachment, add cream, powdered carbohydrate and vanilla.
Mix on low speed (setting 2) until bubbles class, 1 infinitesimal.
Plough speed to medium (setting 5), when a trail of cream forms (just below soft peaks), nearly 2 minutes.
Slowly pour in the gelatin mixture, then increase speed to medium-high (setting 8) until desired peaks grade, about 30 to 60 seconds.

Recipe Yield: ii cups
Serving Size: 1/four cup
When to Cease Whipping:
- Soft peaks: Looks like stirred yogurt and doesn't hold a tiptop when lifted.
- Medium peaks: Looks similar cool whip and superlative slightly falls over when lifted.
- Potent peaks: Looks like shaving foam and holds a peak when lifted.
Less-sugariness Whipped Cream: Sugar can be reduced to ii tablespoons.
Sweetener Substitutes: Granulated saccharide can be substituted for powdered sugar. Dearest or maple syrup can be used, reduced to two tablespoons for the recipe.
Storing: Store in an airtight container in the refrigerator for upwards to 2 days. Briefly whisk if water begins to cry from the cream or loses some volume.
Freezing: Freeze in an closed container for up to 1 calendar month. Defrost at room temperature until foam softens, can be stirred and withal cold. This could accept 15 to 45 minutes depending on the size of the batch. Stir with a spoon to gently mix together before using.

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Nutrition Facts

How to Make Whipped Cream

Amount Per Serving

Calories 118 Calories from Fatty 99

% Daily Value*

Fat 11g 17%

Saturated Fat 7g 35%

Cholesterol 41mg 14%

Sodium 11mg 0%

Potassium 22mg 1%

Carbohydrates 5g 2%

Sugar 4g 4%

Poly peptide 1g 2%

Vitamin A 437IU nine%

Vitamin C 1mg i%

Calcium 19mg 2%

* Per centum Daily Values are based on a 2000 calorie diet.

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I'thousand a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.